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White Chocolate Macadamia Cookies Recipe

White Chocolate Macadamia Cookies Recipe

White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD:54 servings

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup macadamia nuts, chopped
  • 1 cup white baking chips

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.
  • 2. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes. Yield: 4-1/2 dozen.

Nutritional Facts

1 cookie: 70 calories, 5g fat (2g saturated fat), 9mg cholesterol, 38mg sodium, 7g carbohydrate (4g sugars, 0g fiber), 1g protein

Reviews for White Chocolate Macadamia Cookies

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MY REVIEW
Reviewed Aug. 14, 2014

"Stop looking! This is the best White Chocolate Macadamia Cookie you will find! As a volunteer field editor I have tried many cookie recipes. This is a keeper. My recommendation is to double the recipe and make the cookies a little larger. Also, be certain to only use slightly softened butter. As with all my cookies, I made the dough then let it chill in the fridge for an hour. This will guarantee super soft cookies that are loaded with nuts and chips!"

MY REVIEW
Reviewed Mar. 29, 2014

"Another blast from the past. I am not one to bake, but on a rainy day in Tampa, I decided to go for it.. and these cookies are SO easy, so good that as a volunteer field editor I would recommend them and will definitely make them again.. but I won't wait until it rains to do so!!"

MY REVIEW
Reviewed Dec. 20, 2013

"not sure what happened here. I used shortening instead of butter and these cookies were a big flop. . not only did they stick to pan but they were very thin. didn't make the yielded amount either. I think it should have called for more flour is my guess. disappointed because the ingredients are expensive."

MY REVIEW
Reviewed Dec. 5, 2013

"I got 28 cookies out of this with a 1" cookie scoop. Cookies were very good. I didn't have white chocolate baking chips so I made my own out of a Ghirardelli white chocolate baking bar, same thing I guess."

MY REVIEW
Reviewed Aug. 5, 2013

"Very simple and very tasty. I used a cookie scoop and it only made 2 dozen but simple enough to double. My son loved them!"

MY REVIEW
Reviewed May. 18, 2013

"This is excellent. cookies I made. I used a 1" ice cream scoop and made 30 cookies not 54."

MY REVIEW
Reviewed Mar. 24, 2013

"4 1/2 dozen is 54 cookies no way it made that many..... possibly half of that using a small teaspoon. Substituted macadamias for slivered almonds and still tasted yummy... not sure what Mrs Jepson is on about as there is no almond extract in the recipe."

MY REVIEW
Reviewed Dec. 9, 2012

"Even if I didn't want to make these again, my father would INSIST!"

MY REVIEW
Reviewed Oct. 23, 2012

"I LOVED this recipe. The only thing i didn't use was the almond extract. And i melted White Chocolate chips and drizzled it over each cookie! :D And this recipe made 22 cookies, no one likes extra tiny cookies when they taste this yummy!"

MY REVIEW
Reviewed Aug. 21, 2012

"This was my first attempt at this flavor of cookies and they are amazing and SO simple!! I put these in my recipe box to be made again soon!!"

MY REVIEW
Reviewed Aug. 10, 2012

"It does not make 27 cookies for me it only made 18 which is still cool I dont use real butter I used coconut oil and it was not bad at all very tasty"

MY REVIEW
Reviewed Mar. 10, 2012

"Perfect!!"

MY REVIEW
Reviewed Jul. 25, 2011

"Awesome cookie recipe!! LOVE these cookies, everyone in the family couldn't keep their hands off of them!!"

MY REVIEW
Reviewed Dec. 8, 2010

"This is a great recipe I will make it often I was only able to get 24 cookies though so I will double next."

MY REVIEW
Reviewed Dec. 1, 2010

"I made these last night and they turned out pretty good. The recipe DEFINITELY doesn't make the amount stated as was previously stated. All in all they were pretty good, but i will probably look for other recipes to try for these cookies"

MY REVIEW
Reviewed Oct. 3, 2010

"I like it so far, but it does NOT make as many as the recipe says it does. I have about 18 cookies after making this, and I made them pretty small."

MY REVIEW
Reviewed May. 2, 2010

"Very yummy!!!"

MY REVIEW
Reviewed Apr. 10, 2010

"So yummy- will be making these often. I love this website, when I need a certain recipe I look here first. These will be traveling from our home in Washington to Shreveport LA tomorrow. I figure my husband will enjoy snacking on these over the long miles on the road."

MY REVIEW
Reviewed Mar. 15, 2010

"This recipe is not only easy to make it is one of those "no worry" recipes...turns out great every time."

MY REVIEW
Reviewed Mar. 15, 2010

"This recipe is not only easy to make it is one of those "no worry" recipes...turns out great every time."

MY REVIEW
Reviewed Dec. 13, 2009

"I used jumbo-sized eggs and had to add another 1/3 cup or so of flour. I baked them in a 300 degree convection oven and they came out, soft, golden & delish! Very good cookies."

MY REVIEW
Reviewed Oct. 25, 2009

"My husband is the "cookie monster" but he only eats ones he really really likes. These are a big hit. He likes them cooked 11 minutes so they are more crispy while the rest of the family likes them cooked 8 minutes for a softer cookie. Thanks for the great recipe! Too bad macadamia nuts are so expensive."

MY REVIEW
Reviewed Mar. 19, 2009

"Can I just replace the domino or cane sugar with white sugar 2/3 cup for 2/3 cup in this recipe. (White Chocolate Macadamia Cookies)"

MY REVIEW
Reviewed Jan. 27, 2009

"Light and just the right amount crispiness. I did reduce the chips to 1/2 C. Seemed too sweet with the 1 cup. I left big chunks of nuts, too, which was very appealing. Excellent recipe"

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